Easiest Coconut Milk Recipe – Improved

This is the Easiest Homemade Coconut Milk Recipe around. No bags, no waste, and super frugal. For drinking, baking, and all your dairy-free needs. Paleo, primal, gluten free, allergy friendly, frugal, and low carb!

I’m all about DIY versions of kitchen staples like almond milk, homemade rice milk, powdered sugar substitute and dairy-free condensed milk.

Basically, if I can make it myself, I pretty likely will do it :).  Anyhow, it’s been awhile since I first posted my Homemade Coconut Milk Recipe.

It is, for sure, the easiest way to make coconut milk that you can find, but it did leave a little something to be desired.

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Well, thanks to one of my super duper ingenius readers, I have a fabulous update for you!

Read on for the details :-).  You’ll be glad that you did.

We love coconut milk around here.

For me, my original Coconut Milk Recipe was just fine.

I mean, what can be easier than blending some dried unsweetened coconut with some plain water?

No need really to strain through a nut milk bag or strainer.

And really, this super busy mom really can’t deal with buying a whole coconut, splitting it open, and then blending and straining the contents.  Maybe once in awhile for a fun homeschool project, but not on a regular basis.

But if you read the comments on my original coconut milk recipe post, you will see that some readers weren’t thrilled with the final product being a little grainy.

For me, if I blend the mixture on high in my Vitamix for 3 minutes (of course, any high speed blender will do), I really found that the graininess wasn’t a big deal, but there was quite a bit of residue in the bottom of my jar in the fridge.

Since I’m so cheap frugal, I would just stir it up before serving and call it good.

And then I would just add more filtered water to the stuff at the bottom of the jar and use it in a recipe or make a smoothie out of it.

Sure, it’s not as “amazingly thick and creamy” as the expensive stuff in the stores, but then, when you are saving something like 90% off the price, I can deal with a little graininess, you know?

Well, one of my readers shared something this past month that made the “Easiest Coconut Milk Recipe” just a tad less easy but a whole lot better.

So I am sharing that with you today.

The result?

A much creamier coconut milk for you and yours.

One reader even shared with me that she was having troubles with her coconut milk separating out a bit in her morning coffee, but since she started using this method, it wasn’t doing that anymore and she was really thrilled.

Oh, and that neat straw in the photo is from a lovely company called Strawesome.  So nice to drink out of something that isn’t plastic that will likely leach BPA into your drink.

If you really want to make this smoother, you can strain it through a nut bag or cheesecloth. I don’t bother doing that.  When it gets thick I just add some more filtered water and stir it up. We’re pretty used to “not perfect” coconut milk now :).

How to Use Coconut Milk

– In recipes as a dairy free alternative, if you are dairy allergic, vegan, or just plain out of milk
– In a smoothie
Plain – my son LOVES coconut milk with some stevia extract or my Liquid Vanilla Stevia
– Make frozen coconut milk ice cubes and add them to your favorite drinks so they aren’t diluted by regular ice cubes.  This is great in coffee or tea.
Over hot or cold cereal (we love it over my Baked Oatmeal / Oatmeal Cake)

More Super Fast Whole Food Pantry Staples:

Powdered Egg Replacer (compare to Ener-G)
Powdered Sugar Substitute
Easiest Almond Milk Ever
Homemade Rice Milk
Homemade Nut or Seed Butter
Homemade Coconut Butter
Homemade Taco Seasoning
Best Cinnamon Sugar

How do you use Coconut Milk?

Comments

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  1. A few questions: I just used this recipe, unfortunately with a regular blender, not a Vitamix. I tried blending it longer to accommodate. What I got was whipped coconut fat on top and sediment on the bottom. If I strain the sediment, I end up with a watery liquid. Is this the correct consistency? I guess I got too used to the creamy white store bought junk. Also, any way to re-incorporate the fat into the milk? Thanks!

  2. I just made this for the first time and it was SO easy! Also, I did strain the separated clumps as I poured it into the jars (just with a strainer – my kids are afraid of lumps). I used the clumps as a hand cream. I plan to store it in a small jar in the fridge.

  3. to stop the sepertion bring milk to room tempature then put in fridge then take out shake it repeat twice there ou go no sepertion good to go

  4. I add a 1/4 cup of chia seeds and let the seeds and coconut soak in hot water before blending. My coconut milk doesn’t seperate. I strain through a nut bag though, so that may help as well.

  5. Going to try this coconut milk recipe! My son is allergic to cows milk so he always drinks coconut milk and I hate buying the store kind because of all he additives! Do you have any idea if this recipe would work when trying to make a homemade coconut milk yogurt? I have used the canned coconut milk to try to make coconut milk yogurt but I always end up with a jar of separated yogurt, pure water at the bottom and cream at the top, when mixed, my 12 hours of incubating is ruined, its back to a pure liquid.

  6. This is what I do. I got the fairly big ‘chips’ of coconut (about fingernail size) from tropicaltraditions and then I just throw it in the magic bullet (hi-speed blender) for 30 seconds with some water and then do whatever else I want to do. Works great!

    As for the canned stuff, there is mostly a lot of crap I don’t want to put it in my body that relates to some of that texture. When I want something much thicker, I use real coconut — coconut cream concentrate also called coconut butter. When I get it, I heat the jar till it’s fairly liquid, pour it into silicone cupcake pan, and when cooled, I have a big ziplock full of coconut butter chunks. Just throw one in a pan and melt and add curry and shred chicken or whatever and it’s the best, purest ever.

    Prefer sweetened shreds? Throw a handful of the big chips into the ‘dry blade’ of a magic bullet-etc. just barely, shaking, and then pour into a little bit of water sweetened with whatever you like and let sit to absorb. Best homemade Mounds bar base ever.

    Those two base ingredients (coconut cream concentrate [butter] and coconut chips, if you have a handy high speed blender with both wet and dry blade, cover every possible need!

    • Hi, what do you mean by “dry blade”? My nutri-bullet came with two attachments: 1 has 2 blades the other has 4 blades. I read somewhere once that if you want to crush ice, you have to use the the one that only has two blades but I’ve never tried it. Have never even used the 2-blade attachment.
      Thanks,
      Lori

  7. thanks for the great recipe………….i read what all is in coconut milk that we get up here ( midland ontario canada) and going on the old saying…..if you can’t read and understand the ingredients do not use it…….and since there were such ingredients i have stayed away from using coconut milk………..now thanks to you i can quit putting in regular milk in recipes that call for coconut milk……yeah!!!!! thanks again adrienne

  8. This may have been asked already but how long will the homemade coconut milk last in the fridge?

  9. This is a great price on Amazon for coconut…I love Subscribe and Save! 20% off and delivered to my door. Make sure you sign up for “Amazon Mom”…. “Let’s Do…Organic Shredded Coconut, Food Service Size, 22-Pound Bag” ends up being $0.13 per ounce.

  10. Hi,
    when making the milk, does the fat seperate after chilling so you can use it to make whipping cream like you can with the store bought cans?

  11. I have tried straining it, and leaving it as is, and for me they both leave something to be desired. Wondering if anyone has tried grinding the shredded coconut into coconut butter and blending that with water instead? I’ll be trying it this way next, and hoping it results in the kind of creamy coconut milk I’m looking for!

  12. I made a delicious batch of coconut milk last night and put it in the fridge (I strained it through cheesecloth and it was very creamy, just like I like it!). This morning I took it out of the fridge to use it and there’s a 3/4″ thick layer of coconut oil on top… is that supposed to happen?? Do I just remove the solidified oil and use it for cooking? Or ?? Other recipes I found online mentioned that it will separate and to shake it before using and it’s good to go, but this is *solid* oil… I know coconut oil doesn’t become liquid unless you heat it and I don’t want warm coconut milk in this instance…??

  13. I just made it in a blender, but it has a gob of I guess congealed looking fat in the middle of it. I don’t have a Vitamix. Just a regular blender.

  14. It’s so nice. please where can I get dried unsweetened shredded coconut and vitamix in Nigeria.
    Thanks.
    It is so lovely.

  15. ive never strained it cuz i just use it in smoothies or recipes. but i use 1c to 2c water, not 1c to 5c water. gotta have that fat!

  16. Thanks for your post I was able to make a nice coconut milk with this. My question is do you have a full proof method of taking that coconut milk and then making a nondairy coconut yogurt from Coconut yogurt as your starter? I have tried to times both times were epic failures.

    • No, I don’t but I did try once and it worked pretty well. Hang in there w/ me and hopefully I will have something for you. :)

    • Here’s a page I used to create homemade oat milk yogurt.

      http://www.healthygirlskitchen.com/2014/02/adventures-is-vegan-yogurt-making.html

      I used gluten free rolled oats, made an oat milk, and used 1/2 cup of store bought coconut yogurt. Another time I used 1/2 a probiotic vegan capsule. I followed the directions from this page and it came out ok for me. What I like about the oat milk is that oat already can be quite thick. I cultured 10 hours in my Instant Pot in 2 pint sized mason jars. I did add some sugar to the oat milk so that the bacteria would have something to eat.

      That said, I have heard that coconut milk can be harder to culture because of the lower fat content from soy or oat milk. I have not yet made homemade coconut milk and tried to culture it.

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